Steamed bread, a noodle dish derived from the ancient Chinese tradition, not only carries a rich food culture, but is also a frequent guest on the dining table of countless families. Its fluffy taste and diverse flavors make steamed bread a popular staple food across regions. However, it is not easy to make a truly fluffy and delicious steamed bun with a good color and flavor. From material selection to fermentation, from kneading to steaming, each step contains a wealth of skills and knowledge. Today, I will lead you to an in-depth analysis of the 5 key tips of steamed steamed buns, and help you master the secret of making perfect steamed buns through detailed subdivision and expansion.
First, the selection of high-gluten flour: the selection and characteristics of flour
1. Classification and characteristics of flour
Flour, as the core ingredient of steamed bread, has a wide variety of characteristics and characteristics. According to the different protein content, flour can be roughly divided into three categories: high-gluten flour, all-purpose flour and low-gluten flour. High-gluten flour, as the name suggests, has a higher protein content, generally above 12%. This high protein property allows the high-gluten flour to form more gluten networks when stirred with water, giving the dough greater elasticity and toughness. It is this characteristic that makes high-gluten flour the first choice for making steamed bread.
2. Advantages of high-gluten flour
Strong gluten network: The protein in high-gluten flour can combine with water to form a tight gluten network, so that the dough can better retain gas during the fermentation process, making the steamed bread more fluffy.
Fluffy taste: The enhancement of the gluten network not only improves the fluffiness of the steamed bread, but also makes the steamed bread more fluffy and delicious when chewed, avoiding an overly firm taste.
Smooth surface: The dough made of high-gluten flour is easier to reach a smooth and delicate state during the kneading process, which makes the surface of the steamed steamed bread smoother and more beautiful.
3. Selection and storage of flour
When choosing bread flour, we need to pay attention to the following points:
Check the packaging: Choose flour products produced by regular manufacturers, with good packaging and no damage.
Observe the color: The color of high-quality high-gluten flour is yellowish or milky white, and the color is uniform.
Smell: Fresh high-gluten flour has a natural wheat flavor with no off-smell or musty taste.
Pay attention to the expiration date: When buying, pay attention to the expiration date of the flour, and try to choose products with a closer production date.
In addition, the storage of flour is also crucial. The flour should be stored in a dry, ventilated, and cool place, away from direct sunlight and humid environments, to maintain its freshness and quality.
2. Master the fermentation time: the dual consideration of temperature and time
1. The principle and importance of fermentation
Fermentation is a crucial step in the manju-making process. Through fermentation, the yeast in the dough uses sugar for anaerobic respiration, producing substances such as carbon dioxide and alcohol, which make the dough swell and produce a unique flavor. The quality of fermentation directly affects the fluffiness and taste of steamed bread.
2. The effect of temperature on fermentation
Temperature is one of the key factors affecting the rate of fermentation. The activity of yeast is closely related to temperature and is generally most active between 25-35°C. When the temperature is too high, the yeast can overmultiply and develop a sour taste; When the temperature is too low, yeast activity decreases, and fermentation slows down or even stops.
Summer fermentation: The temperature is higher in summer, and the fermentation rate is faster. In general, fermentation at room temperature takes about 1 to 1 hour and a half to reach the ideal state. However, care should be taken to avoid direct sunlight that can cause the temperature to be too high.
Winter fermentation: Cooler temperatures and slower fermentation in winter. To speed up the fermentation, the dough can be placed in a warm place, such as next to the heater, or assisted by using the fermentation function of the oven.
3. Control of fermentation time
In addition to temperature, fermentation time is also crucial. Fermentation time too short will cause the dough to not rise enough; Fermentation for too long may cause the dough to become too acidic and affect the taste. Therefore, the state of the dough needs to be closely observed during the fermentation process.
Observe the volume: When the dough volume expands to about twice its original size, it is considered to be fermented.
Touch: The fermented dough feels soft and elastic to the touch, and the surface is smooth and grain-free.
Smell: The fermented dough has a faint wine flavor and no peculiar or sour taste.
3. Pay attention to the skills of kneading: details determine success or failure
1. The importance of kneading
Kneading dough is an indispensable step in the process of making steamed bread. By kneading the dough, the flour can be fully combined with water to form a gluten network and drain air bubbles and excess water from the dough, making the dough firmer and smoother. The quality of kneading dough directly affects the fermentation effect of steamed bread and the quality of the finished product.
2. The basic steps of kneading dough
When kneading, you can use a combination of "pulling, falling, and folding" methods:
Pulling: Pull the dough away from the middle, then close it and repeat so that the flour and water are fully combined to form a gluten network.
Fall: Place the dough on the cutting board and gently beat the dough on the cutting board with the palm of your hand to improve the gluten of the dough and expel the air bubbles in it.
Folding: Fold and stretch the dough and repeat this action to make the dough firmer and smoother.
3. Precautions for kneading dough
Keep your hands moist: Keep your hands moist during the kneading process so that the dough doesn't stick to your hands and affect the subsequent operation. Dip some water or flour in moderation to keep your hands moist.
Control the kneading time: The kneading time is generally about 15 minutes until the surface of the dough is smooth and long-lasting, and it is not easy to break. However, the specific time needs to be adjusted according to the state of the dough and the actual situation.
Cover with a damp cloth: Cover the surface of the kneaded dough with a damp cloth to prevent the surface from drying out and affecting the subsequent operation.
Fourth, the importance of secondary fermentation: the key to improving the quality of steamed bread
1. The significance of secondary fermentation
After the initial fermentation, we had a fluffy dough, but the dough was not at its best. In order to further enhance the fluffiness and taste of the steamed bread, secondary fermentation is an essential step. The second fermentation allows the dough to continue to expand under more stable conditions and produce more bubbles, making the steamed bread softer and more tasty.
2. The steps of secondary fermentation
Divide the dough into small pieces: Divide the dough that has been fermented for the first time into small pieces of uniform size.
Exhaust shaping: Gently press the small agent to expel excess gas, then round it again to make it more aesthetically pleasing.
Place the steamer: Place the shaped small steamed buns in the steamer and cover it with a damp cloth for secondary fermentation.
3. Precautions for secondary fermentation
Maintain humidity: To maintain the humidity of the dough, you can put a layer of wet gauze on the bottom of the steamer or lightly spray some water mist on the surface of the steamed bun.
Control time: The time of secondary fermentation is generally 20-30 minutes, depending on the temperature. When the volume of steamed bread increases significantly and the surface is smooth and elastic, the fermentation is considered complete.
Observation state: During the secondary fermentation process, the state of the steamed bread should be closely observed to avoid excessive fermentation causing the steamed bread to become sour or collapse.
5. Master the steaming time and heat: the last step to ensure the success of steamed bread
1. The principle and key points of steaming
Steaming is the last step in making steamed bread, and it is also one of the key links that determine the success or failure of steamed bread. Through the action of high-temperature steam, the steamed bread expands rapidly in a short time and reaches a fully cooked state. During the steaming process, it is necessary to pay attention to the control of heat and the control of time to ensure that the steamed bread can be evenly heated and achieve the ideal taste and color.
2. Control of heat
When steaming steamed buns, the control of heat is crucial. Generally speaking, after the water on the steamer is boiled, you can put the steamed buns into the steamer, cover the lid and start steaming. During the steaming process, keep the water in the pot boiling to produce enough steam for the steamed bread to be evenly heated. At the same time, it is necessary to pay attention to avoid excessive steam caused by excessive heat and excessive humidity on the surface of steamed bread, which will affect the taste and color.
3. Grasp the time
The length of steaming time directly affects the taste and color of the steamed bread. Generally speaking, the steaming time is 10-15 minutes, but the specific time needs to be determined according to the size of the steamed bread and the heat of the steamer. Small steamed buns can be steamed for about 10 minutes, while slightly larger steamed buns need to be steamed for more than 15 minutes to ensure that they are fully cooked. During the steaming process, it is necessary to avoid opening the lid frequently, so as not to leak out the steam, and cause the steamed bread to not be fluffy or collapse.
4. Treatment after steaming
After steaming, take out the steamed bread in time and place it on a heat-insulated plate to avoid the bottom being too wet and affecting the taste. At the same time, care should be taken to avoid being burned by steam. The steamed bread is ready to eat after it has cooled slightly, and the taste of the steamed bread is the most soft and delicious.
Through the detailed analysis and expansion of the above five tips, we have an in-depth understanding of the whole process of steaming steamed bread and the rich skills and knowledge contained in it. From the selection of high-gluten flour to mastering the fermentation time, from focusing on kneading skills to emphasizing secondary fermentation, to accurately controlling the steaming time and heat, each step is crucial. As long as you do it with your heart, I believe that everyone can cook a satisfying steamed bun and enjoy the happiness and deliciousness in it.